Description
Offer easy to prepare, tasty, spicy and bright snack. Which, I hope, will diversify and decorate the Lenten table.
Ingredients
-
Carrots
100 g
-
Pepper
2 piece
-
Onion
2 piece
-
Peppers red hot chilli
1 piece
-
Bay leaf
2 piece
-
Vinegar
1.5 Tbsp
-
Vegetable oil
150 ml
-
Black pepper
1 pinch
-
Garlic
3 tooth
-
Eggplant
3 piece
Cooking
Bulgarian pepper to wash, dry, and free from the stalk and seeds. Cut into strips.
Peel the onion and cut into half rings.
Garlic squeeze through the press.
Hot pepper cut into rings, cleaning of seeds.
Carrots wash, peel, cut into strips (I used a grater for Korean carrot).
In a large bowl put all the prepared vegetables. Season with salt and pepper. Add the Bay leaf.
Then pour the vinegar and mix well. Heh sharpness can be adjusted to your liking.
Eggplant wash, dry and cut into cubes (I used a grater for Korean carrot with a large knife).
In a wok or deep frying pan, in the cauldron heat on a medium heat vegetable oil. Fry the diced eggplant cubes until Golden brown.
Fried eggplant with vegetable oil and pour into the prepared vegetables. Mix gently. Cover and allow to cool. Stir several times during cooling.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.